Tuesday, January 24, 2012

Sour Cream Coffee Cake

Good Morning!

I'm sure many of you are  familiar with Ina Garten from the Barefoot Contessa,  she is extremely talented and someone I truly enjoy watching and learning from.  She is by far, one of my favorites!  In the past year, I have attempted to make a few of her amazing coffee cake recipes, which I do plan on sharing with you once I make them again and take a decent photo (sometimes  it gets a bit tricky to capture a good photo before the food  some how disappears).   There is nothing better than a rainy Sunday that starts off with a warm, homemade slice of coffee cake!  Enjoy!

Sour Cream Coffee Cake
adapted from:  Barefoot Contessa

12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt

for the streusel:
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
(double the above ingredients if you prefer more streusel, I do...)

Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

Let cool on wire rack for at least 30 minutes.  Carefully transfer the cake, streusel side up, onto a serving platter.   Enjoy with a fresh brewed cup of coffee!

Linking to:
504 Main

Pin It


  1. Yum is all I can say! Thanks so much for sharing! I just pinned it - I'm going to have to make this!

    Hope you're having a great week!

    Btw - love your last pic, the coffee mug is adorable!

    Cheers ~ Mary

  2. I was awarded and now it's time to pass the award on:
    Best Wishes ~ Mary

    1. Here is my e-mail address, I just left a reply to your post on my blog, I didn't have my e-mail posted on Blogger... I do now!


      Have a great night!

  3. This look so good! Coffee cake is one of my most favorite dessert's. I will be bookmarking this one for sure. Thanks for sharing!

  4. Just found your really cute blog. Love Betty Davis AND coffee cake, so I'm your new follower. We'd love to have you share your recipe at WIW, our link party. Hope you can make it!

  5. Looks so good! Thanks for sharing at Overflowing with Creativity! Here's a link in case you want to register for my giveaway!

    Ramsign Giveaway: Porcelain Enamel Sign {up to $99 value}

    XO, Aimee

  6. YUM! This recipe will be finding a new home in my kitchen. I totally agree with food photography, half the time I space taking pictures until it's halfway gone...take it as a compliment to your cooking!